Polenta And Rhubarb Slices

This Donna Hay recipe turned out beautifully. An awesome combo, the crumb has a slight texture from the polenta, balanced with the tart/sweet rhubarb nestled in the middle of the loaf. It's another perfect take-along for a picnic.  

Rhubarb and Polenta Slices
From Donna Hay Magazine, Issue 74

750g rhubarb  trimmed and chopped into 6-7 inch pieces
1 cup superfine sugar
1/4 cup honey
1 tablespoon grated orange rind
2 tablespoons orange juice

200g unsalted butter, softened
1 cup superfine sugar
2 teaspoons vanilla extract
4 eggs, room temperature
1 1/4 cups instant polenta
3/4 cup almond meal
1 1/4 cups flour
1 1/2 teaspoons baking powder
1/3 cup sour cream
confectioners sugar for dusting

Preheat oven to 350.
Mix the rhubarb, honey, sugar, rind and juice and place in a deep-sided baking dish. Try to find one in which the rhubarb will fit snugly in a single layer. Cover with foil and bake for 25 to 30 minutes or until tender. Allow to cool slightly, remove the rhubarb from the syrup and set aside.
In a mixer, beat the butter and sugar for 8 minutes or until pale and creamy. Add eggs, one at a time then add the polenta, almond flour, flour, baking powder and sour cream. Beat on low until just combined.
Spoon 3 cups of the dough into a lightly greased and lined 8 by 12 baking pan. (the 8 by 12 is approximate...adjust and use what you have available. I used two smaller loaf pans.)
Using the back of a floured spoon, spread the dough into the base and up all 4 sides about 3/4 inch. Arrange the rhubarb slices on top and then add the remaining dough, once again using a floured spoon to press into the pan until even.
Bake at 350 for 25 minutes, then cover with foil and bake an additional 25 minutes until cooked through when tested with a skewer. Allow to cool completely in the pan. Remove and dust with confectioners sugar.